Saturday, August 13, 2011

Cinnamon Elephant Ears (Palmiers)

Keep a box of puff pastry in the freezer and you can make these delicious, crispy and flaky cookies whenever you need a quick dessert.  Super simple and delicious.  Serve with a cup of tea or a bowl of ice cream!

1 cup sugar, divided
Pinch kosher salt
1/4 tsp cinnamon
1 sheet puff pastry, defrosted

Preheat the oven to 450 degrees.
Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab.  Unfold the sheet of puff pastry onto the sugar mixture.

Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry.  This is not about sprinkling.  It's about an even covering of sugar.  With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.  Fold the sides of the square toward the center so they go halfway to the middle. (see diagram above)  Fold them again so the two folds meet exactly at the middle of the dough.  Then fold one half over the other half as though closing a book.  Slice the dough into 3/8 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. 

Bake the cookes for 7-8 minutes, or until carmelized and brown on the bottom, then turn with a spatula and bake for another 3-5 minutes until carmelized on the other side.  Watch closely as they burn very quickly.  Transfer to a rack to cool.

Makes about 20 cookies

Source:  Ina Garten - TV Food Network


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